Asparagus Prosciutto Bisque Is Delicious! | Chef Jean-Pierre

Hello There Friends! Dive into a bowl of creamy elegance with this Asparagus Prosciutto Bisque. A delightful blend of fresh vegetables, aromatic spices, and the luxurious touch of prosciutto chips, this soup is more than just a dish - it's a warm embrace on a chilly day. Whether you're looking to impress guests or simply treat yourself, this bisque promises a symphony of flavors in every spoonful.Let me know what you think in the comments below!
RECIPE LINK: chefjeanpierre.com/recipes/so...
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VIDEOS LINKS:
Prosciutto Chips: • Prosciutto Chips | Che...
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PRODUCTS USED BY CHEF:
❤️ Y-Peeler: chefjp-com.3dcartstores.com/Y...
❤️ Digital In Oven Thermometer: chefjp-com.3dcartstores.com/D...
❤️ Instant Read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/S...
❤️ Silicone Baking Mat: chefjp-com.3dcartstores.com/s...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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[@mattlevault5140]

You know it's going to be good when Chef brings out his immersion blender bazooka!

[@DonPandemoniac]

The ol' Painless of blenders!

[@R.Akerman-oz1tf]

A little butterfingers w/the chips; never the bazooka though

[@johnpartipilo1513]

Yes! That thing is very cool and I have a couple of big pots that would justify having one. The Chef has so many cool appliances that I would love to have, if I only had the cabinet space!

[@jamesgarner2103]

there is no other Chef that uses a boat motor blender on youtube.

[@panos3051]

“If you’re not having fun you’re not doing it right.” I’ve never heard another chef say this, but Jean-Pierre isn’t just another chef, he’s the chef I’d like to hug! And I wholeheartedly agree: cooking is a joy, friends!

[@christypower1918]

My very favorite!!!❤

[@markzalubas5793]

Of course the one thing that elevates every soup is HOMEMADE STOCK. There is no substitute. Plus, it's a joy to make and the house smells homey all day. Chef, I can't believe you aren't selling these dishes on your website. It's a thought, especially for the ones that have been sitting in your freezer for 17 years.

[@annasokalski6317]

"If you're not having fun, you're not doing it right"! 😂😂😂

[@R.Akerman-oz1tf]

Applies to Our jobs, etc. Ain't life grand w/a great attitude.

[@ChefJeanPierre]

🙏🙏🙏❤️

[@gregalburl777]

I've been cooking for nearly 30 years. I've been breaking asparagus all that time. Love this channel because I still learn things. Thanks, Chef

[@randallmarsh1187]

I've been using the break method for decades and using that method I've never had a woody asparagus. I tried Jean Pierre's method one time and the asparagus were woody. I'll stick to my old way, it has never failed! Probably the only thing I disagree with the Chef about.

[@kingfranuri]

If your asparagus is woody it‘s woody, no matter if you break it or cut it. Chef Jeanne Pierre is right, there‘s no use breaking asparagus.

[@randallmarsh1187]

@@kingfranuri I'll stick to my experience as over 40 plus years it has never failed! It matters where you hold the asparagus not the fact that you hold it.

[@heather2493]

…I think many folks who say “family secret” for a recipe just don’t want to admit how easy it is 😂 I agree with you Chef, recipes were meant to be shared! And this one, as always, looks delicious! I can’t wait to try it. Asparagus is probably my most favourite green vegetable. Cheers

[@GreatDataVideos]

You remind me of my uncle Jim who came from Montreal. You sound like him and he was always the life of the party!

[@michaelporche9390]

Chef, before watching your videos I didn’t know what a shallot was, I never diced anything, and I certainly never made a sauce. I live in Texas and have inherited a love for smoking meat. I have blended these two worlds by making smoked pork chop cordon bleu and smoked steak au poivre. I have seared both in a cast iron skillet after smoking them to the right temperature. I have made the sauces and sides that you make in each of those videos. Everything turns out chef dance delicious! You have made cooking so approachable. What got me wanting to start was watching your Q&A video and you talking about mise en place. I then had an unshakable urge to do this and it’s so much fun! I found your videos by searching for prime rib videos. I have been hooked ever since. God bless you and Jack and your family. Your friend, Mike

[@ChefJeanPierre]

Mike, You are the reason why we do what we do! I love to hear success story like yours! God bless you! 🙏❤️

[@MovingtoFloridaRealtor]

Thank you, Chef. Your energy is contagious, and your passion is genuine. You've made Mondays and Thursdays extra special.

[@ejack4961]

If I can get enough asparagus out of the garden before my husband eats it, I will make this soup, I loved your broccoli soup ! Yummy !

[@thegodofpez]

I love how many original recipes are on this channel! Thanks as always, Chef JP! 🤟

[@JJK2000]

What can i say? You are my saviour! I could never cook a decent soup. My mother was excelent in making soup and always envied her for it. Now that i have been watching your cooking lessons on soup making it struck me that it is so easy to make. Brava! I am definitely making soup this weekend!

[@ReRiderChi]

Best teaching content and expands the taste experience. Great channel; it's actually a wise move to check any of his old videos if you're making something

[@patrickmurray9409]

Chef hasnt burnt himself in awhile, you're right doing what you love is the best.

[@TheAverageFisherman99]

This channel is THE best thing on KZbin.

[@ianhinton-ii9xy]

Chef Jean-Pierre is King of the Kitchen ! Bacon! Onion! Butter! Bliss!

[@Bill_N8BIZ]

I find myself doing that thing with the fingers when I’m in the kitchen. Love Chef and how Jack edits with the magnification on certain Chef gestures. Always puts a smile on our faces. I sometimes wonder if Jack is a real person, maybe Chef is Jack too 😂

[@melvinatkins998]

Jack loves olives!…. Lol!…. One day Jack will learn to love olives!…. 😂

[@lightanddreamsphotography7140]

I've been driving my kids mad for the last year by shouting "mise en place", or "this will last 17 years in the freezer", or the old favourite "Maillard reaction" :)

[@dale1956ties]

@@lightanddreamsphotography7140 Don't forget "A-maizing!!"

[@melvinatkins998]

@@lightanddreamsphotography7140 Get everything ready first!…. Doesn’t always work out!…. But yes!…. Get everything ready first!…. 🦉

[@rworrick8037]

FYI to the OP, Jack is Chef JP's girlfriend's son. Imagine this guy as your step-dad...what a life!

[@6rabbits6468]

I was sick and i wanted Maccorioni when i first found your channel me and my brother stayed up all night watching your videos! Thank you so much for these videos chef! Sending love from two big fans!!!

[@essiebessie661]

Perfect. I have everything but the asparagus, which I can get by noon!

[@redoorn]

I now have immersion blender envy. 😂

[@marionsloan2194]

Love this man. So funny. So good. Love him!

[@gregpopp4847]

Chef Jean I cannot express my gratitude for giving me so many hours of educational entertainment. I am without question the Piped Piper of your wonderful channel !! Keep up the great work !!

[@heleneminger]

I'm putting together my Saint Patricks day dinner and this will be perfect to go with it.

[@avdm196]

Thank you, Chef, for showing that asparagus does not need to be broken! I never did it, against all advice. The green one, if fresh, is already tender. The white one needs goed pealing, but no breaking. I love your recipes and even more, how you prepare them.

[@stefanibush2064]

I have leeks and asparagus in my garden.i gotta try this😋

[@randomfist797]

I just made this last night. It was great but there’s something you should know. The prep time is pretty long. I used five pounds of asparagus as my local store only sold them by the pound. It took me 1 hour and 15 minutes just to peel the asparagus. And I had pretty large stalks too. The peeler gets slimy and you have to keep washing it. Total prep was over 2 hours. Also, I used chef’s technique for the procuttio chips. I put them in for 35 minutes and the correct temp and they were burned to a crisp. You need to watch those close. Like I said it was great, but if you’re cooking it by yourself, be ready to make an afternoon of it.

[@msswiftygal]

You are the whole package Chef! Looks, talented, and wit! 😆

[@warmwoolsoxgood4559]

A fave for me. We love soups around here, and this one is going into my soup files. Thank you for sharing this recipe with everyone. Recipes should indeed be shared! Happiness is best shared. I always look forward to your offerings, Chef, because you just make me feel happy, besides such great food and learning moments. I’ve recommended this channel to so many people! And I don’t do that, as a rule. It’s just All Goodness here! God bless you and yours!

[@DonPandemoniac]

From now on I am going to snap my asparagus so someone will send me over there and I can cook with Chef Jean-Pierre!

[@BarbapapaJ]

Asparagus wrapped in bacon, grilled for a few min (ofc no oil needed) is one of my favourite simple snacks. Our Chef with "onyo" is sooo sweet🤗, never change it. Thank you for best recipes👍

[@essiebessie661]

Halfway through and I’ve already learned useful stuff!

[@WastrelWay]

I made mushroom soup the other day. I was out of my homemade vegetable stock so I made a mirepoix to start... but I forgot to use the immersion blender on it. So my soup came out with crunchy pieces of carrot and celery. Lesson learned!

[@lisabishop6266]

When my Grandma, my Mom and my daughter's Nana passed away, all recipe books disappeared sadly. My daughter just gifted me a cookbook MEANT to keep the recipes alive for Christmas. Today, I finally gathered all my notebooks, took all the pages and put them in the box. Now, the task of sorting by apps, mains, desserts etc. I am happy she at age 30, wants this and I am more than willing to pass this on to her!

[@devdroid9606]

Glad to see the outboard back in action.

[@DirkusTurkess]

The sound effects ARE very important! I laugh, and i learn.

[@SandraJane-bd8im]

It's very difficult when you've been used to buying fruit and veg all year round to now only have "seasonal"....so took your advice and I now have a pan of delicious "no asparagus" soup. I knew from the other ingredients that it would be delicious and it is, many thanks Chef ❤

[@pierre6625]

Hello Chef Jean Pierre, You are absolutely right about having the mise en place ready before starting any dish. I have told many of my family and friends about your channel and the great advice you give. You are the best Chef on KZbin. The instructions on how to prepare and choose the asparagus were so helpful for me. Love this soup, but I'll be using vegetable stock since my daughter-in-law is a vegetarian, I'll have a Steak au Poivre. Thank you, this video was excellent. Best Regards to you and Jack.❤ Reply

[@handyvickers]

Totally agree... Makes cooking sooooooo much easier and more fun... Then my wife grumbles that I make so many bowls that need washing up! Ah well, she gets to eat yummy food, so it's not that serious... 😅😅😅

[@GrandmaSheila]

I'm here every day now watching Chef's wonderful vids & have learned so much! And he ALWAYS cheers me up with his wit. This is the BEST cooking channel on YT. If you want to learn real cooking, come to Chef, he's the Maestro!

[@keithmoorechannel]

I can only make this in the winter when my outboard motor is back at my house from the marina. 😂😂😂

[@andyd8370]

That MASSIVE immersion blender gets me every time! *Tim Allen has entered the chat*

[@drk321]

The goat cheese is such a good idea. I'll try that.

[@ItsMeBigTime]

Chef Jean-Pierre: "It doesn't have to be fancy." *Does it fancy. "It doesn't have to be perfect." *Does it to perfection.

[@mikemoran5003]

"Boom, boom, boom. The sound effects are very important." #loveit

[@sisterbarbarasfcc5299]

Chef Jean-Pierre this looks so tasty! Jacks special effects are so helpful in seeing what you are doing. Outstanding! Right now I am assembling my misen place for your Tuscan Chicken Recipe. Can't wait to start cooking! Thank you for all that you do! 😊

[@billwareagle7047]

I always have fun, a few glasses of wine really makes it fun!

[@Miata822]

I made this soup tonight. It was fantastic, truly packed with flavors. I highly recommend it. I used crumbled feta cheese that I already had and a bit less cream. I thought there would be some of the prosciutto chips left over. I was mistaken.

[@nitram1891]

Looks amazing, hoping one day for a Cream of Watercress Soup episode 🤞

[@letter1967]

"Put about a half of a cup of cream"...Keeps pouring.."Or a cup".. You crack me up Chef.

[@TheCranstable]

For anyone not as familiar with immersion blenders, you don't have to use a GIANT blender like Chef Jean-Pierre has, you can use a small one and it will work perfectly albeit take a little longer. If you don't have an immersion blender also not a big deal, you can just carefully pour the soup into your traditional blender to get the same effect albeit with a little more clean up. On that note I highly recommend getting a conventional sized immersion blender, they're like 30 bucks for a decent one, it's a game changer.

[@Jaxthewonderhusky]

That is one impressive immersion blender! I've started garnishing my creamy soups with capers fried in olive oil in the microwave. But prosciutto is definitely the bomb! 🐺😁

[@scottydigital]

My favorite chef! Love your videos, Chef Jean-Pierre!

[@jmfstl11]

Mine too. This channel is always number first for me!

[@scottydigital]

@@jmfstl11 "Number First", indeed! 😆

[@shaybaines7192]

…. Unless there is bacon😂

[@randallgnant5642]

Made it for dinner tonight. "Didn't have the leek so I didn't put it in." An absolutely incredible recipe. And, "a child could do it!!!"

[@luistavales2868]

"I can take it on a boat on a Sunday", LOL.

[@tinkertailor7385]

Soup is life. :)

[@Juliana-XO]

I love that giant immersion blender! ♥

[@Kevman7]

Beautiful recipe Chef! Looks amazing and I am going to make this for my family. Thanks and blessings to you and your family

[@rcmarcelo68]

Hola Jean-Pierre. Great tutorial! Your videos are truly amazing to me! I've improved my cooking a lot. Respect for people like you that share cooking knowledge with humor and rigor! Cheers from Buenos Aires (ARG)

[@ronstarkronstark500]

Chef: fried sage leaves are fab in the soup and, bacon chips are economical and available everywhere. Toasted pecans go with this soup as well. French goat cheese (Costco) is ideal. Less “goaty” than most. I would leave out the cheeses and add butter at the end. Last but not least: before you add the tip you might have strained the soup to make sure it’s smooth. Then add the tips per bowl to make sure everyone gets the same number. Love you too. Chef Ron.❤❤

[@JD-zm4eh]

Put that boat motor on your dingy and tour the bay. Soup looks and sounds delicious chef.

[@chrispappas4097]

I am obsessed with Chef. I tried this as my first attempt at his dishes. I'm over the moon with the results. Onto the Shrimp Fra Diavlo! Thank you, Chef!

[@keithmoorechannel]

A step up from the Campbell’s Cream of Asparagus I had as a kid! 😂

[@flyingsodwai1382]

Remember those "most interesting man in the world" commercials? Well I nominate Chef Jean Pierre as the coolest man on the internet.

[@beclear2473]

Such a pleasure to watch him...

[@JasonLeMaire]

I just made this today eating it right now. I don't know how good yours is, but I could eat this everyday of the week, It is Outstanding, Thank you for the Video.

[@msswiftygal]

Man o man, I just love listening to him ❤️🥰

[@JeremyPickett]

I absolutely adore the straight forward, french Technique. No, of course it doesnt have to be followed. But... Its delicious:D This is Escoffier and Child 101. But what does chef have they didnt? And insatiable and funny way of education. Chef, you are an inspiration even for old war horses .

[@msswiftygal]

Did you see the size of his immersion blender? Wow 🤩

[@jimpolk]

Love me some asparagus. Never had asparagus soup though

[@dm3144]

It’s called a “Stalk” Or “stem” An asparagus stalk. Or celery stalk. The body where the fiber is. And of course the “bud “on top😅 👍🦋❤️🇺🇸 Thank you, chef, another great recipe😊

[@mhanke1]

In Austria and Germany, we tend to use more the thicker white asparagus than the slim green one. The white asparagus has to be more carefully peeled, because of the fibers. However, I use the peels and end pieces (cut, of course, not broken - until today I never heard of anybody breaking off the end pieces) to start he soup, replacing the stock. Just cook the water with the asparagus peels and get an intense taste before adding that to the rest of the vegetables.

[@kingdomskeys7420]

Wow, wow, wow!

[@swettyspaghtti]

I like watching the vids to remind me how too cook because i read his books back in the day. I worked a very long time in the kitchen.Did 25 years but too old now . Thank you Jean-Pierre !😃

[@fabiolasantiago4621]

I'm in love with him !!!😂😂❤

[@ChefJeanPierre]

🙏🙏🙏❤️

[@kurtbenner8095]

Already know its gonna be good

[@micheandmikey]

Chef JP is the only chef sponsored by Mercury Outboards 😁Looks delicious chef!!

[@emm4970]

Done last night your minestroni soup Chef using also the vege stock and its delish! Thank you for all the wonderful recipes. This one is absolutely a must try ASAP as we love soup. Done also your garlic crouton yummmmm!

[@drschuess1624]

Chef was feelin spicy on this one 😂

[@gardenhouse5704]

Delicious 😋❤️❤️❤️

[@johncornell3665]

Looks delicious, thanks Chef!

[@notarealperson87]

those old, brown asparagus can be tossed with some olive oil and a little salt, and then put them under your broiler or convection oven for about 20 minutes. turns them into asparagus french fries.

[@user-xk6iv5kq8m]

Thumbs are up, I like the video, and like the Chef. Looks good and I will try.

[@haroldanderson2790]

When I was growing up I actually have my own asparagus patch to where I could just go out and pick fresh asparagus and cook it and eat it

[@drk321]

excellent recipe and presentation.

[@iamaletha9946]

❤❤❤❤ Thank you... This is awesome!

[@christypower1918]

You are my favorite!!! Thank you for helping this home cook up her game!! Can you do more Louisiana cuisine and seafood dishes? I would love your take on the recipes ❤❤❤

[@jimbaker1279]

Thank you, Thank you, Thank you for making cooking fun.

[@ruthkendall5486]

Wow‼️. Thanks💕‼️‼️💕

[@MackJn316]

“Family Recipe” Guess we all here on the utube are part of your “family” Merci Mon Frere

[@wayne2091]

can't wait to make this soup.

[@fionaproctor6330]

Dear chef, you are my go to for a great meal, appetizer or soup! We absolutely love your recipes. You’ve never let me down and particularly your soups. Last week we feasted on tour French onion soup and this morning I made your asparagus soup. Last week I fermented 28 bunches of asparagus totalling 12 quart jars (they’re fizzing away nicely), problem was that the jars only for the top 4” of the stalk so I had 3 lrg zip locks full of leftover stalks. What to do? Look up chef jean Paul! He’ll know and to my delight you’d just posted this recipe. Amazingly, after cutting off the dried ens and peeling them, I ended up with just over 5 lbs, exactly what you had in the video! Everything’s in the pot with the last of the ingredients ready to go in at the appropriate time. I find myself peering into my large soup pot wait for the blub, blub, blub 😂 even saying it aloud lol. Thanks for all your wonderful recipes and I’ll update this when we’ve had a chance to eat it. Love from 🇨🇦

[@fakename6658]

Wow! How did you get so much asparagus and why ferment them? How does fermented asparagus taste?

[@shirzadfaqir5295]

I'm always telling my gf I'm not having fun and she always saying because you are not doing it right 😊

[@cat52]

Love this!

[@scottbrown2610]

Made the Asparagus Prosciutto Bisque last week. It is fantastic!

[@ChefJeanPierre]

👍👍👍❤️

[@themollerz]

I was not expecting that immersion blender lmao

[@rexannam2646]

As I was watching you, the first thing that came to my mind was to add fresh peas and mint instead of the dill. This might be another variation of your bisque. I'm going to try it both ways and see which one I like best. Thanks again for your inspiration!! BTW, I've been enjoying watching your cooking 101 videos. Fantastic!!!

[@Tomatohater64]

Another masterpiece from The Master. I'm not the biggest asparagus fan, but I'd try this in a nanosecond. Yum!

[@Andre_V_Montreal]

Very cool how you (Jack I guess) showed the top of the pot in picture-in-picture mode!

[@davidthehermit7813]

sounds good

[@Redstagwsmnp]

Always great recipes. I have tried many

[@cattnipp]

Delicious